We have a standing Sunday evening cocktail hour in our neighborhood that has become something that we all look forward to. Whoever is around and wants to attend simply shows up with a snack and drink; it is our rebellion against the “Sunday blues”. I went overboard in the produce section yesterday (shocker) and ended up with way more jalapeños than two adults can possibly consume, so I decided to share the abundance with our friends. This was my first time making jalapeño poppers and I was really pleased with how they turned out. The only caveat is that they really need to be served hot, so unless you are walking next door I would not consider them a traveling appetizer. I did make Emeril’s seasoning, but you can surely use your favorite creole seasoning in place of that. Do not shy from these if you do not like spicy foods, they are really quite mild!
Baked Jalapeño Poppers
adapted from Emeril Lagasse
serves 4-6
Ingredients
6 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
3 ounces cream cheese, softened
1/2 cup grated Colby Jack
1/4 teaspoon ground cumin
1/4 teaspoon cayenne, or less, to taste
1 large egg
1 tablespoon milk
4 teaspoons Essence, recipe follows
1/2 cup panko crumbs
1/4 cup all-purpose flour
Ingredients
6 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
3 ounces cream cheese, softened
1/2 cup grated Colby Jack
1/4 teaspoon ground cumin
1/4 teaspoon cayenne, or less, to taste
1 large egg
1 tablespoon milk
4 teaspoons Essence, recipe follows
1/2 cup panko crumbs
1/4 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, shredded cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 1 teaspoon of the Essence. In a shallow dish, combine the panko crumbs and remaining 2 teaspoons of Essence. In a third dish, combine the flour and remaining 1 teaspoon of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately.
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, shredded cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 1 teaspoon of the Essence. In a shallow dish, combine the panko crumbs and remaining 2 teaspoons of Essence. In a third dish, combine the flour and remaining 1 teaspoon of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Yield: about 2/3 cup
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